Ingredients
Scale
- 1 lb lean ground beef or Italian sausage
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 6 cups beef or chicken broth
- 2 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 8–10 uncooked lasagna noodles, broken into 1-inch pieces
- 1 cup whole-milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
Instructions
- Brown the ground beef (or sausage) with the chopped onion over medium-high heat. Add the minced garlic and cook for 1 more minute. Drain any excess fat.
- Transfer the meat mixture to the bottom of a 6-quart crockpot. Add the crushed tomatoes, diced tomatoes, broth, tomato paste, Italian seasoning, and red pepper flakes. Stir to combine.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- 30 minutes before serving, turn the crockpot to HIGH (if it isn’t already). Stir in the broken, uncooked lasagna noodles. Cover and cook for 20-30 minutes, or until the noodles are tender.
- While the noodles cook, mix the ricotta, Parmesan, and parsley in a small bowl.
- Ladle the hot soup into bowls. Top with a generous dollop of the ricotta mixture and a sprinkle of shredded mozzarella (it will melt into the hot soup).
Notes
- To prevent mushy, soggy noodles, add them only in the last 30 minutes on HIGH.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg